Chef Alon Shaya's Matzo Brei

Posted by: Laura Blum on Tuesday, April 26, 2016
Matzo Brei

Enjoy a sweet sampling of Chef Alon Shaya's Passover dessert menu at Shaya, his eponymous restaurant in New Orleans. Chef Shaya generously shared his matzo brew recipe with jccgreenwich.org so you can give your Passover sponge cake a rest.

 

Matzo Brei

INGREDIENTS:

5 pieces matzo, Manischewitz brand
2 cups milk
3 tbsp brown sugar
1 tbsp white sugar
zest of 1/4 orange
zest of 1/4 lemon
1/4 cup almond flour
1/8 cup matzo meal
2 eggs
1/4 tsp orange blossom water
3/4 tsp pomegranate molasses
1/4 tsp salt
1⁄2 cup sour cream
1 cup whipped egg whites at stiff peaks (about 3 eggs whites)
Canola oil as needed

 

Soak the matzo in the milk for 15 minutes. Break up with your fingers to 1 inch pieces, they will be random shapes, which is ok, and squeeze the excess milk from the matzo. Take the drained matzo and put into a mixing bowl. Discard the milk. Add the remaining ingredients except the whipped egg whites. Fold egg whites in last, right before you are cooking the matzo brei, so they remain light in texture. Heat a large cast iron pan or non­stick skillet over medium heat. Add a little canola oil to cover the bottom of the pan. Using an ice cream scoop or ladle, scoop about 2 ounces of the mixture into the hot oil. Cook until golden brown on each side and cooked throughout, approximately 4 minutes. Dip into the rosebud fudge sauce when reach to eat.


Rosebud Fudge Sauce:

 

1 1⁄2 cup heavy cream
1 cup dried rose buds
2⁄3cup honey
2⁄3cup brown sugar
1⁄2 cup cocoa powder
1⁄2 tsp salt
12 oz dark chocolate (70%)
6 tbsp unsalted butter, cubed
2 tsp vanilla extract
1 tbsp rose water (or to taste)

Heat the cream and rose buds in a medium sized saucepan, until just simmering; then remove from heat and cover. Let rose buds steep in the mixture for 10 minutes. After steeping, remove the rose buds by passing through a fine strainer. Pour the strained cream back into pot. Whisk the honey, brown sugar, cocoa powder, and salt into the steeped cream, and bring to a boil. Lower heat and simmer for 3 minutes, stirring continuously to avoid scorching. Add in chocolate and butter to pot, whisking until smooth. Return to heat and simmer 2 more minutes. Remove from heat and strain through a fine strainer. Flavor accordingly with vanilla and rose water until desired taste. Cool and store in an airtight container in the fridge for up to 2 weeks.





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